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Lentil Curry with Cashews and Yogurt

By Cole :: October 24, 2004 @ 12:40 PM

• 1 cup lentils, washed and soaked overnight in 1 cup water
•  4 cups water
•  1 large tomato, chopped
•  1 onion, chopped
•  2 cloves garlic, minced
•  11/2–2 TB curry powder
•  1 tsp salt
•  1/2 cup chopped cashew nuts
• 3/4 cup plain nonfat yogurt
• prepared brown or white basmati rice

Simmer the lentils in 3 cups water, partially covered for 20 minutes. Add the tomatoes, onions, garlic, and curry powder. Simmer for half hour more, covered. Add salt and cook, uncovered for 2 more minutes. Serve over brown or white basmati rice. Top with cashew nuts and a dollop of yogurt.

Notes: Not necessary to soak the lentils overnight. Use a combination of sweet and hot curry for best results, vindaloo curry also excellent. Serves well over bulgar.

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